Título:	Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
Autoria:	REISDORFF, C. ROHSIUS, C. MULLER, S. SOUZA, A. das G. C. de
Afiliação:	University of Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
Ano de publicação:	2000
Referência:	In; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University, 2000.
Páginas:	p. 63
Conteúdo:	Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.
Thesagro:	Aroma Chocolate Cupuaçu Processamento Propriedade Organoléptica Semente Theobroma Grandiflorum
NAL Thesaurus:	smell
Palavras-chave:	Brasil Amazonas Manaus Seed Organoleptic properties Flavour Processing
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPAA)